Original "Philly" Cheesecake
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons margarine, Melted
- 24 ounces cream cheese, Softened
- 3⁄4 cup sugar
- 5 tablespoons lemon juice
- 1 1⁄2 teaspoons lemons, rind of, Grated
- 1 teaspoon vanilla
- 3 large eggs, Separated
directions
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Bake at 325 degrees F., 10minutes.
- Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.
- Add egg yolks, one at a time, mixing well after each addition.
- Beat egg whites until stiff peaks form; fold into cream cheese mixture.
- Pour over crust.
- Bake at 300 degrees F., 45 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Top with cherry pie filling or fresh fruit, if desired.
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Reviews
-
I tryed several recipes of yours. This so far was the best. You can vary the recipe an ways to make it the way you want. It is easy, quick, and the taste is so creamy. The staff loved it. Customers raved about it. Thanks again,chef charles
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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